Monday, November 1, 2010
The recipe is adopted from Amy Beh's Sardine Quiche:
(Makes 10" round)
1/2 tsp Salt
125g Cold Butter
3-4 bsp Ice Water
1. Combine flour & salt.
Rub in butter until resembles coarse breadcrumbs.
Stir water just enough to bind.
Chill 20-30 min (can skip this step).
2. Roll out & line a greased pan.
Prick base with fork & chill 20-30 min (I skipped chilling part).
3. Blind bake at 190C for 15 min.
Remove beans & bake another 10 min.
1 can Nestle Reduced Cream
250g Tuna/Sardine/Smoked Fish flakes
1 Big Onion, 2 cloves Garlic, Chillies, Mushroom - chopped
1 tsp Curry Powder
Salt & Pepper
1. Heat 2 tbsp oil & saute garlic, onion, chili till soft.
Add in mushroom, curry powder, fish flakes, salt & pepper.
Add in the cooked fish mixture.
3. Pour into tart case & bake 180C for 30-35 min until filling is golden in colour.
4. Serve warm.